Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Buckwheat | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cupful of fine corn meal
- one-half teaspoonful of salt
- one pint of boiling water
- one cupful of buckwheat flour
- one-fourth cupful of yeast
- two cupfuls of flour
- one teaspoonful of baking three eggs
- one tablespoonful of melted butter
- one teaspoonful of salt
- a cupful of white flour
- one-fourth compressed yeast cake dissolved in cold water
- one-fourth level teaspoonful of soda sifted through a fine strainer
- two-thirds full
- salt
Directions
One-half cupful of fine corn meal, One-half teaspoonful of salt. One pint of boiling water, One cupful of buckwheat flour.
Pour the boiling water on the cornmeal ; add the salt and mix well ; when lukewarm add half a cupful of white flour ; one cupful of buckwheat flour, and one-fourth cupful of yeast, or one-fourth compressed yeast cake dissolved in cold water ; let rise over night ; in the morning stir down and beat vigorously ; when risen and ready to bake add one-fourth level teaspoonful of soda sifted through a fine strainer; beat again and fry on hot griddle.
Two cupfuls of flour, Cup and one-fourth of milk,
One teaspoonful of baking Three eggs,
powder. One tablespoonful of melted butter. One teaspoonful of salt,
Mix the flour, salt and baking-powder together ; separate the eggs and add the yolks to the flour ; add the milk gradually and beat to a smooth batter ; add the melted butter and lastly the whites of the eggs, beaten stiff ; heat the waffle iron hissing hot ; butter with clarified butter or drippings ; fill the waffle iron two-thirds full ; close the iron and cook one minute, then turn and cook two or three minutes on the other side ; serve with maple syrup or caramel syrup.